Hot Food Induction Holding Well

This project will assess a new closed loop induction holding well system against a baseline water-based, open loop system. The purpose of this project is to validate energy savings of the new measure to develop a customized solution offering.

Southern California Edison’s (SCE) Design and Engineering Services (DES) organization conducted this study in collaboration with SCE’s Foodservice Technology Center (FTC). This field study tests the current water-based holding wells and new induction holding wells for Panda Express restaurants. The wells keep food heated through business hours. The field study determined potential energy savings for deployment within Panda Express restaurants throughout the country. Currently, Panda Express uses 25 holding wells per restaurant. The current holding wells are an open loop control system with individual controls for each well. The new induction wells are a closed loop control system with individual temperature controls.